Enterprise
KOLHAPUR’S HERITAGE RESTAURANT
Anil Mulchandani pics Dinesh Shukla More than 75 years old, Padma Guest House in Kolhapur created a Kolhapuri Thali that helped popularize Kolhapuri cuisine commercially. This eatery launched in the year of India’s independence is not only thriving today but its owners are now taking the cuisine forward. The story started with the …
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Hidaytullah Ahmedmiyan Rasoolmiyan In 1955, my father Ahmedmiyan Rasoolmiyan started making gollas (crushed ice on sticks with sharbat poured on top) from a cart in Ahmedabad. Life was hard and my parents would go without food when the sales were insufficient. The key difference between my father and others in the trade, according to me, …
Continue reading "Taj Sharbat: A journey"
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An indigenous dairy enterprise Shreekant Malde What inspired you to start the dairy business? I did my BE in IT and Masters in Software Engineering from renowned universities, worked with several good IT companies and MNCs for about 10 years, and had a decent paying job. But the job satisfaction was not great and I …
Continue reading "World Milk Day Feature"
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RAJASTHAN MAHOTSAV FELICITATIONS
Rajasthan Day is celebrated on March 30 to commemorate the merger of four big princely states, Jodhpur, Jaipur, Bikaner, and Jaisalmer, to form the state of Rajasthan. Gujraj Foundation celebrated the day with a five day festival. The foundation collaborated with IFEA and SNS to organise a series of cooking competitions and workshops. As part …
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NIROS BY NINI’S Ankit Gupta The story of Nini’s Kitchen started as a small 42 seat outlet in Prahladnagar back in 2014. My wife Navneet Gill was a full-time dentist when I decided to leave his family’s textile business to start a restaurant. We thought that the struggle would be limited to arranging finances for …
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GEARING UP FOR THE GIFTING MARKET
Shashank Chokhani, Kabhi B In the pioneering year of 1996, when the concept of eggless bread was virtually unheard of, Kanhai Foods Ltd. (better known as Kabhi-B) embarked on a journey that would redefine the bakery landscape. Armed with a vision of providing delectable yet wholly eggless options, Kabhi-B laid the foundation of its bread business. …
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A Chocolatier with a national cause
A Chocolatier with a national cause Viviane Kouame decided cocoa would be a part of her life, and in 2021 she set up her own company, Chocovi, to make and sell chocolate. She us now a face of Ivorian chocolate. Ivory Coast is the world’s top producer of cocoa beans, but the vast majority are …
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Chocolate cafés in Canada Mink Cafes retail the entire line of exquisite, handcrafted ganache filled chocolate bars by Vancouver-based artisanal chocolate company Mink Chocolates Inc, and serve masterfully prepared coffees, chocolate drinks and chocolate fondues. The first store, opened in the spring of 2007, is located in the heart of the financial district in downtown …
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Aditi Dugar, Sage & Saffron Grazing tables are an opportunity to really have fun with the menu, because they can take on a variety of forms – the menu is totally flexible, so long as it’s easy to, well, graze. We often do ours with a Lebanese touch, with muhammara, toum, hummus and other dips, …
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Cheese production in Rwanda is thriving, and at La Fromagerie, we are driven by our passion for creating high-quality cheese products. Our team, deeply rooted in the local culture, has embraced cheesemaking techniques from around the world to craft unique and delicious varieties. Our decision to start a cheese venture in Rwanda was motivated by our …
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Article by Carolann Hooper Bengal has a largely dense food culture from the traditional Bengali Zamindari Thali to the amazing Tangra style Chinese typical of Kolkata , from Anglo Indian style western food, to the flavours of the North East. The landlords of Bengal lived a life of plenty and were hosts to traders and …
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RESPECT THE INGREDIENTS Editorial Team With sustainability being the focal point of discussion among culinarian, three celebrated chefs from the USA tell us about the importance of the ingredients and how they are farmed or foraged. CHEF DAN BARBER, Chef Dan Barber is co-owner of Blue Hill Manhattan and Blue Hill at Stone Barns. For …
Continue reading "CHEF’S SPEAK"
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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